Then go forth and make the best damn quesadillas of your life.

Get your mind out of the bowl of gooey Tex-Mex dip. When we say queso, we’re talking the many varieties of fresh white Mexican cheeses, which are distinctly salty and springy. They tend to taste more of milk than butter or cream, and range from melty to crumbly—you can even grill some of them. To go deep on Mexican cheese, you don't need to shell out at the fancy dairy counter. Seek out these inexpensive favorites (and their rad retro packaging) at your local Latin grocery.

Alex Lau

Oaxaca

Mozzarella meets string cheese (literally, it comes in a knot that can be unwound), with a rich flavor and meltability just right for grilled cheese or quesadillas. (This way for more secrets to quesadilla making.)

Queso Blanco

Okay, so all of these are technically white cheeses, but queso blanco is a cheese of its own. It has similar flavor to that of oaxaca, but it holds its shape when heated, so it is well-suited for frying or grilled (that kind of grilled cheese). This cheese is fairly interchangeable with paneer or halloumi.